Low Moisture Mozzarella Cheese from Whole Milk Retentates of Ultrafiltration

Whole milk retentates, prepared by ultrafiltration of pasteurized milk to volume concentration ratios of 1.5:1, 1.75:1, and 2:1, were made into low moisture Mozzarella cheese using thermophilic bacterial cultures.Good melting properties, increased output per vat, and higher yield efficiency based on total solids were observed in retentate over control cheese. Optimum retentate volume concentration ratio was 1.75:1. Cheese from 2:1 volume concentration ratio retentates had desirable qualities but were firmer with greater whey fat losses than cheese from non-retentate controls or 1.5:1, and 1.75:1 volume concentration ratio retentates. Composition of cheese made from whole milk retentates using thermophilic starters complied with US federal standards of identity for low moisture Mozzarella cheese.     

Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks

ABSTRACT: The formation of biogenic amines in goat cheese can be prevented through ensuring hygiene in raw materials and during manufacture, thereby avoiding potential decarboxylating microorganisms. High-pressure treatment may be used to inactivate microorganisms and is a potential alternative to pasteurization. This treatment could provoke higher proteolysis than pasteurization, leading to a higher availability of biogenic amine precursors. We compared the biogenic amine profile throughout the ripening of goat cheese made from pressurized milk with that obtained from pasteurized milk. Results indicate that the profile of biogenic amines is very similar for both cheeses. Tyramine was the prevailing amine in both cheeses, followed by cadaverine, putrescine, and histamine.     

Nonenzymatic Browning of Mozzarella Cheese

Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal^?) and galactose fermenting (Gal⁺) strains and Lactobacillus helveticus (Gal⁺) and L. bulgaricus (Gal^?). Galactose was found in all Mozzarella cheese regardless of the culture used. The highest concentration was in cheese made with Streptococcus thermophilus Gal^?L. bulgaricus Gal^? combination with Streptococcus thermophilus Gal⁺Lactobacillus helveticus Gal⁺ having the least. Little if any lactose was found in any of the cheeses. The temperature and time during stretching of the curd inhibited fermentation of the residual galactose.Galactose accumulated in Mozzarella when either strain of Streptococcus thermophilus was used. The fermentation of accumulated galactose was the result of metabolism by Lactobacillus helveticus. There was a positive correlation between galactose content and brown color intensity when Mozzarella cheese was heated. A predictive test was effective in evaluating the browning tendency of cheese.     

Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans

Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part-skim) tested and evaluated with the same experimental methods.     

Mozzarella干酪的研究进展

本文对Mozzarella干酪的分类、特征及国内外发展现状做了简要的介绍,重点对加工工艺对干酪品质的影响做了综述,为我国干酪的研究提供一些思路。     

Effect of pH on Characteristics of Low‐Moisture Mozzarella Cheese during Refrigerated Storage

ABSTRACT: This study evaluated the effect of cheese pH on proteolysis, calcium distribution, and functional characteristics of Mozzarella cheese. On 4 occasions, cultured low‐moisture part‐skim Mozzarella cheeses were obtained from a commercial producer on the day after manufacture. Cheese blocks were randomly assigned to 2 groups. One group was shredded, subdivided, and exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. Samples were vacuum packaged, stored at 4 °C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, apparent viscosity, free oil, and water‐soluble calcium on days 5, 12, 22, and 40. The 2nd group was sectioned into 23‐mm thick slabs and similarly exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. The slabs were vacuum packaged, stored at 4 °C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, TPA hardness, springiness and cohesiveness, and meltability on days 17, 29, and 41. Data were analyzed by ANOVA according to a spilt‐plot design. Experimentally induced pH differences persisted and significantly affected TPA hardness, apparent viscosity, meltability, and water‐soluble calcium throughout 40 d of storage, but did not affect soluble nitrogen changes. Thus, cheese pH affected functional characteristics and calcium distribution but did not affect proteolysis rates. Higher cheese pH resulted in a harder cheese that required longer aging to develop desirable melting characteristics, whereas cheese with lower pH developed desirable melting characteristics more quickly but had a shorter functional shelf life.     

Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

Abstract: The effect of curd washing on functional properties of low-moisture mozzarella cheese made with galactose-fermenting culture was investigated. A total of 4 curd washing levels (0%, 10%, 25%, 50% wt/wt) were used during low-moisture mozzarella cheese manufacture, and cheeses were stored for 63 d at 4 °C and the influence of curd washing on proteolysis and functionality of low-moisture mozzarella cheese were examined. Curd washing had a significant effect on moisture and ash contents. In general, moisture contents increased and ash contents decreased with increased curd washing levels. Low-moisture mozzarella cheese made with 10% curd washing levels showed higher proteolysis, meltability, and stretchability during storage than other experimental cheeses. In general, galactose contents decreased during storage; however, cheeses made with 25% and 50% curd washing levels had lower galactose contents than those with control or 10%. L*-values (browning) decreased and proteolysis increased in low-moisture mozzarella cheeses during storage.     

解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉干酪中的应用

对分离自酒曲的1 株解淀粉芽孢杆菌GSBa-1发酵所产凝乳酶进行研究,该酶凝乳活力高而蛋白水解活力低,纯酶凝乳活力可达1.46×106 SU/g;使用该凝乳酶和商品凝乳酶制作马苏里拉干酪,并对干酪理化成分、成熟过程中pH值和微生物指标及干酪成熟前后质构特性、游离脂肪酸、可溶性蛋白、风味和干酪性能等指标进行对比分析。结果显示,理化成分上菌株凝乳酶与商品凝乳酶制作的干酪相接近（P＜0.05）。干酪在成熟过程中,发酵剂存活数先增加后减少,但其差异不大;菌株凝乳酶制作的干酪pH 4.6可溶性蛋白含量较多,干酪的游离氨基酸总量（76 mg/100 g）也高于商品凝乳酶制作的干酪游离氨基酸总量（55.3 mg/100 g）;菌株凝乳酶制作的干酪质构特性优于商品凝乳酶制作的干酪;电镜结果显示,菌株凝乳酶制作的干酪内部网状结构更充实;菌株凝乳酶具有稍强的蛋白水解活力,导致其制作的干酪风味物质种类多于商品凝乳酶制作的干酪,风味物质更加丰富。干酪样品的保形性和拉丝性实验测定结果显示,2 种凝乳酶制作的干酪性能差异不大（P＞0.05）;对2 种凝乳酶制作的干酪进行感官评定,其总评分相接近。以上结果表明,解淀粉芽孢杆菌GSBa-1凝乳酶在一定程度上可代替小牛凝乳酶应用于马苏里拉干酪的生产。     

Mozzarella干酪内聚性的优化

研究TGase、凝乳酶、CaCl2对Mozzarella干酪内聚性的影响,以优化工艺参数。采用三因素二次正交回归设计确定TGase、凝乳酶、CaCl2的添加量水平,通过SAS软件RSREG过程,分析三因素主效应及其交互效应对成熟10 d的干酪内聚性的影响。结果表明,三因素对内聚性的影响符合Y=B0+∑BjXj+∑BijXiXj+∑BjjX2的三元二次回归模型,其关键参数主效应为TGase(P<0.05)>凝乳酶(P<0.05)>CaCl(2P<0.05);TGase、凝乳酶和CaCl2对干酪内聚性有明显的交互作用。最优工艺参数为:TGase 1.046%,凝乳酶0.817%,CaCl20.075 g/L,内聚性值最大0.628。     

非成熟Mozzarella干酪的品质研究

通过改进传统Mozzarella干酪的工艺,制备了非成熟Mozzarella干酪,使用质构测定仪、改良的Schreiber实验法、电子显微等方法分别测定了样品的TPA质构、融化性、油脂析出性、拉丝性和微观结构.结果表明,非成熟Mozzarella干酪的功能特性与传统Mozzarella干酪相比有所提高;微观结构显示成熟...     

Viscoelastic Behavior of Refrigerated Frozen Low-moisture Mozzarella Cheese

ABSTRACT: The effect of freezing low-moisture Mozzarella before ripening on cheese microstructure and its relationship with caseins degradation and viscoelastic properties were analyzed, and results were compared with refrigerated control samples. Soluble and nonprotein nitrogen contents increased with ripening time although more rapidly in the samples that were frozen before ripening. Scanning electron microscopy (SEM) showed that freezing modified cheese microstructure due to ice formation; ice crystals weakened the casein matrix. Dynamic rheological tests were performed at 50 °C using oscillatory rheometry G'increased with frequency and was higher for refrigerated than for samples frozen before ripening, at the same ripening times; G'diminished as aging time increased, although more rapidly for the samples frozen before ripening.     

NaCl含量对Mozzarella干酪品质的影响

Mozzarella干酪中NaCl的含量影响Mozzarella干酪的品质。本试验采用3×3拉丁方试验设计,三个奶酪槽中凝乳磨碎后分别加NaCl为1%、2%、3%。研究干酪中NaCl的浓度对Mozzarella干酪的品质的影响。结果表明随着干酪中NaCl的浓度的增加,油脂析出性显著降低(p<0.05),干酪的蛋白质水解显著降低(p<0.05),干酪中NaCl的浓度对Mozzarella干酪的融化性,硬度及弹性没有显著的影响。     

Modeling Rheological Characteristics and Calcium Content of Mozzarella Cheese

ABSTRACT: Correlation and regression analyses of calcium concentration and rheological characteristics in Mozzarella cheese were studied. Part-skim and fat-free Mozzarella cheeses were manufactured on 4 separate occasions. Calcium concentration in both types of cheeses was manipulated at 4 different levels. Rheological characteristics such as melt area, softening, melting, and flow were studied on days 1, 7, 15, and 30. The results revealed that 57%, 52%, 66%, 74%, 67%, and 53% variation, respectively, in melt area, softening temperature, softening time, melting time, flow rate, and extent of flow could be explained as a function of calcium concentration of part-skim Mozzarella cheese. Calcium concentration explained 50%, 61%, and 43% variation, respectively, in melting time, flow rate and extent of flow, but poor correlation existed between calcium concentration and melt area, softening and melting time-temperatures of fat-free Mozzarella cheese. Calcium concentration, among all compositional parameters, was highly correlated with rheological characteristics of Mozzarella cheeses. Calcium concentration was also one of the major predictor variables in regression models, which were developed to decide the rheological characteristics of Mozzarella cheese. Based on the above correlation the cheese industry can develop a strategy to obtain specific characteristics in Mozzarella cheese for varied applications in the food systems.     

Mozzarella再制干酪辅料及其工艺条件的选择

研究了利用Mozzarella天然干酪制备再制干酪的工艺。通过单因素试验和正交试验,确定了最佳辅料配方和工艺条件：成熟期为1个月和4个月的Mozzarella干酪以2：1混合,复配乳化盐（添加柠檬酸钠量0．80％、多聚磷酸钠为0．08％、焦磷酸钠为0．15％）,乳清浓缩蛋白用量6％,黄油用量15％,加水量20％,乳化水浴温度100℃,乳化时间7min,乳化转速1000r／min。利用GC—MS法对再制干酪中主要挥发性风味化合物进行分析共鉴定出23种风味物质其中烃类7．8％;醇类9．56％;醛类4．81％;酮类5．82％;酸类22．91％;酯类41．1％;酚类0．269％及二甲基砜7．73％。     

Physical Properties of Direct Acidified Mozzarella Cheese from Ultrafiltered Whole Milk Retentates

Retentates from ultrafiltration of pasteurized whole milk at three volume concentration ratios, 1.4:1, 1.7:1 and 2:1. were made into Mozzarella cheese by direct acidification with 10% glacial acetic acid.Excellent melting Mozzarella cheese was attained and increases in cheese yield were related directly to retentate concentration. Yield efficiency, based on casein recovery, was higher in retentate cheese than in controls. Cheese from ultrafiltered whole milk using low concentrated retentates generally showed improved physical properties over that of nonretentate control whole milks. Composition of direct acidified cheese from whole milk retentates when compared with federal standards of identity fitted those of low moisture Mozzarella rather than Mozzarella.     

Stability of Shredded Mozzarella Cheese Under Modified Atmospheres

Stability of Mozzarella cheese was studied under 8 modified atmospheres (air, vacuum and mixtures carbon dioxide/nitrogen) during 8 wk. Samples, packaged in barrier bags and stored at 10°C, were periodically evaluated to investigate microbiological quality and composition of headspace gases. Both consumption of oxygen and production of carbon dioxide occurred in many packages. Modified atmospheres containing carbon dioxide efficiently stabilized lactic and mesophilic flora, while inhibiting staphylococci, molds and yeast. Psychrotrophs grew in all samples but were less numerous in high CO₂ atmospheres. Levels of 75%CO₂ were optimal to repress undesirable organisms and reduce gas formation.     

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important role in the technological and sensory quality of mozzarella cheese. In this study, the aim was to evaluate the diversity of the autochthones viable LAB isolated from water buffalo mozzarella cheese under storage. Samples were collected in 3 independent trials in a dairy industry located in the southeast region of Brazil, on the 28th day of storage, at 4 ºC. The LAB were characterized by Gram staining, catalase test, capacity to assimilate citrate, and production of CO₂ from glucose. The diversity of LAB was evaluated by RAPD‐PCR (randomly amplified polymorphic DNA‐polymerase chain reaction), 16S rRNA gene sequencing, and by Vitek 2 system. Twenty LAB strains were isolated and clustered into 12 different clusters, and identified as Streptococcus thermophilus, Enterococcus faecium, Enterococcus durans, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus helveticus. Enterococcus species were dominant and citrate‐positive. Only the strains of L. mesenteroides subsp. mesenteroides and L. fermentum produced CO₂ from glucose and were citrate‐positive, while L. casei was only citrate positive. This is the first report which elucidates the LAB diversity involved in Brazilian water buffalo mozzarella cheese. Furthermore, the results show that despite the absence of natural whey cultures as starters in production, the LAB species identified are the ones typically found in mozzarella cheese.     

Dynamic Rheological Properties of Mozzarella Cheese During Refrigerated Storage

Storage (G′) and loss (G″) moduli of low-moisture, part-skim Mozzarella cheese were determined at 10 and 20°C during 1 mo of refrigerated aging. At both temperatures, G′ was always greater than G″. Averaged over aging, G′ increased from 90 to 630 and G″ from 44 to 52 kPa at 10°C, and at 20°C G′ increased from 28 to 190 and G″ from 14 to 53 kPa for the frequency range 0.005-20 Hz. Averaged over frequency, both G′ and G″ decreased about 20% at 10°C and 25% at 20°C during aging. Relaxation spectrum, computed from shear relaxation data, was used to calculate the G. The calculated values of G′ were in good agreement with those determined experimentally. These data help predict and compare melting behaviors of such cheeses.